Chorizo, Chickpea & Saffron Soup
- Combine saffron threads and 2 tbsp boiling water in a small bowl and set aside. Heat ½ tbsp of olive oil over a high heat, and fry chorizos until browned. drain and set aside.
- In the same pan, heat remaining olive oil over a high heat, adding onion, celery and garlic, and cook until onion softens. Add saffron water, tomatoes and stock, then bring to the boil.
- Simmer for 10 mins, then stir in chickpeas. remove 2 cups of the soup mixture, and blend using a stick blender.
- Return pureed portion and browned chorizos to the main batch of soup and stir to combine. Season with pepper to taste. Serve with chopped parsley.